Description
A hearty lasagna soup made in a slow cooker, combining rich tomato flavors with gooey cheese and savory ground beef for a cozy weeknight meal.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 4 cloves garlic, sliced
- 2 (14.5 oz) cans crushed tomatoes
- 2 (6 oz) cans tomato paste
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp black pepper
- 8 oz lasagna noodles, snapped
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Brown the ground beef in the slow cooker (or a skillet) and drain excess fat.
- Add chopped onion and garlic; sauté until softened.
- Stir in crushed tomatoes, tomato paste, beef broth, Italian seasoning, dried basil, and black pepper.
- Cover and cook on low for about 6 hours or on high for 3 hours.
- In the last 30 minutes, snap the lasagna noodles directly into the pot and stir.
- Add ricotta, mozzarella, and Parmesan cheese just before serving.
Notes
Let the soup thicken as it sits. Store leftovers in a tight-lidded container and refrigerate. For freezing, do not add noodles before freezing.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg